EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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PREPARATORY YEAR COURSES Preparatory Year Preparatory Modules Module Languages and computer studies Level Type Hours US quarter credits 7011BR French level beginner B B R 70 3.5 7012BR Introduction to Business French B B R 30 2.5 7012IR Business French level intermediate I I R 30 2.0 7014BR Business software applications B B R 30 1.5 Module Mathematics and logics Level Level Type Hours US quarter credits 7021BR Mathematics B B R 80 7.0 7022BR Applied Logics B B R 30 2.0 Operational Modules Module Basics of hospitality management Level Type Hours US quarter credits 7031BC Basics of F&B management B B C 30 2.0 7046BC Supervision techniques B C 20 1.0 7044BC Basics of rooms management B B C 20 1.0 7045BC Front office practicals B C 10 1.0 7041BC Cleaning support centre management B C 30 1.0 7042BC Cleaning support centre practicals B 8 C 35 1.0 Module Food production Level Type Hours US quarter credits 7051BC Quick service production techniques B B C 15 0.5 7053BC Concept restaurant production techniques B B C 45 2.0 7055BC Fine dining production techniques B B C 15 0.5 7050BC Culinary practicals B B C 120 4.0 Module Beverages and customer contact Level Type Hours US quarter credits 7061BC Basic service techniques B B C 20 1.0 7062BC Specific service techniques B B C 30 1.0 7064BC Advanced service techniques B B C 15 0.5 7063BC Service practicals B B C 120 4.0 INTERNSHIP [16 weeks] 6.0 Definition of a module According to the requirements of the Bologna Declaration that apply to all European universities, a programme of study must be structured in the form of modules. A module comprises one or more learning units. EHL offers 2 types of module: integrated modules and non-integrated modules. Non-integrated modules are composed of independent courses. Integrated modules include a set of courses which all address the same central subject matter. According to the Bologna Declaration, the level of a course is defined as follows: B: Basic level course: introduction module presenting the basic concepts of a discipline; I: Intermediate level course: modules that allow basic concepts to be studied in more depth; A: Advanced level course: module that further develops and reinforces competencies. Ecole Hôtelière de Lausanne – Course Catalogue Page | 8
There are three categories of courses: C: Core course: in the principal discipline of the study programme; R: Related course: course which supports the principal discipline (e.g. through preliminary or complementary knowledge); M: Minor course: optional or complementary course.
Page 3 and 4: CONTENT PHILOSOPHY OF LEARNING ....
Page 5 and 6: 8402-1BM - German level beginner ..
Page 7 and 8: Philosophy of Learning � A social
Page 9: CONCEPT OF THE BACHELOR PROGRAMME T
Page 13 and 14: � Objective After passing this un
Page 15 and 16: 7046BC - Supervision techniques 20
Page 17 and 18: choose the right raw materials and
Page 19 and 20: 7064BC - Advanced service technique
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
Page 23 and 24: financial structures of the major a
Page 25 and 26: � Objective Students will use fin
Page 27 and 28: 8113BR - Microeconomics 40 hours of
Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decision- making
Page 33 and 34: 8223IC - Customer interface in lodg
Page 35 and 36: planning, organization and control
Page 37 and 38: MODULE: STRATEGIES AND INNOVATION 8
Page 39 and 40: � Property type: traditional hote
Page 41 and 42: � Objective On completion of this
Page 43 and 44: 8352AC - Entrepreneurship and risk
Page 45 and 46: ELECTIVE COURSES Years 1 to 3 Modul
Page 47 and 48: conformity. They will evaluate the
Page 49 and 50: nutrients, carbohydrate, protein, f
Page 51 and 52: 8400-4IM - Business French level in
Page 53 and 54: � Summary This module will give s
Page 55 and 56: � Summary This Mandarin course en
Page 57 and 58: Diploma programme Our aim in the Ho
Page 59 and 60: � Internships During the second t
Page 61 and 62:
MODULE : ARTS DE LA TABLE & GASTRON
Page 63 and 64:
MODULE : HOSPITALITY & ART DE VIVRE
Page 65 and 66:
� have a global, analytical view
Page 67 and 68:
� Objective Upon successful compl
Page 69 and 70:
YEAR 2 COURSES Year 2 Module Hospit
Page 71 and 72:
5251 - Language II 30 hours of cont
Page 73 and 74:
5268 - Engineering Theory 32 hours
Page 75 and 76:
planner (architect, engineer, indus
Page 77 and 78:
CONCEPT OF THE MASTER PROGRAMME The
Page 79 and 80:
Hotel Design & Facility Management
Page 81 and 82:
Business Research Methods 45 hours
Page 83 and 84:
managers engage in when strategizin
Page 85:
CAPSTONE PROJECT - Master Business
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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